Puliyokara-prasadham style

The first thing you think of when someone says puliyokara is temple prasadham. Today is purataasi sanikilamai, and I decided to make some puliyokara for annadhaanam to give to the needy in this COVID situation. So I thought of sharing the recipe with you!)

Preparation time:25 minutes

Serves: 4

Ingredients:

1.Cooked rice-2 cups

2.Tamarind-2 lemon sized balls

3.Jaggery powder-1/4 tsp

4.Gingelly oil-4+1 tbsp

To grind:

1.Red chilly-4

2.Coriander seeds-2 tbsp

3. Channa dal-1 tbsp

4.Meithi seeds-1/4 tsp

To dry roast:

1.Peanuts-1/4 cup

2.sesame seeds-1/2 tsp

To season:

Split urad dal-1/4 tbsp

Mustard-1/4 tbsp

Channa dal-1/4 tbsp

Red chilly-2 (cut into pieces)

Curry leaves-2 sprigs

Hing-1/4 tsp

Turmeric-1/4 tsp

Preparation:

Cook the rice to 90% done and add 1tbsp oil and spread it on a large bowl.

Soak the tamarind in 1 cup of water.

Now in a kadai, dry roast all the ingredients to grind, cool it down to room temperature and grind it using a blender.

Keeping in low flame,dry roast the raw peanuts until the skin separates.Cool it down and remove the peal

Slightly toast the sesame seeds in a pan and keep it aside.

Squeeze the tamarind that we had soaked earlier, and drain it out into a strainer to get a thick pulp.

Heat a kadai, add 4 tbsp gingelly oil, when its hot and ready, add all the items mentioned in the seasoning, along with pealed peanuts. Saute for a while, then pour in the tamarind extract and add required salt, mix thoroughly.

Let it cook for 3-4 minutes, when the oil starts to come up, add the powdered mixture along with jaggery powder, mix well and cook for another 5-6 minutes until the oil oozes out.

Now your Puliyokara paste is ready to be saved for later or added to rice for immediate use.

Add required amount of paste into the the cooked rice and mix slightly so that the rice doesn't brake. Add paste little by little, so that the dish doesn't become to tangy.

Once its fully mixed, check for salt.

Now your puliyokara is ready to be served with chips or mixture.

 

Notes:

Before adding the puliyokara mix into the rice, the rice should be cooled down completely so that it doesn't become mashy.

If you have to store the past for later, see that its brought to room temperature before putting it in the refridgerator so that it doesn't get spoilt.

The puliyokara paste stays fresh for 20 days max., provided that its cooked thoroughly and properly.

Check for salt each time after adding the paste to the rice, because the flavour changes every time due to the quantity of rice ratio to the amount of paste.